Ingredients
- 12 peppercorns
- 6 of garlic (cloves)
- 1 vineger (white)
- 1 bay leaf
- 525 gr pork butt (boneless)
- 120 ml mustard seed
- 30 ml louisiana sauce (hot)
- 8 gr kosher salt
- 6 gr celery seed
stainless steel) and add the pork which you cut into 5 cm pcs. Stir to remove bubbles. Cover and refrigerate for 3 days. Use for making Red Beans and Rice. From The Frugal Gourmet Cooks American
